2 lbs. (about 10) pickling cucumbers
2 c. water
2 cloves garlic, chopped
2 c. distilled white vinegar
1 tbsp. coarse salt
1/2 c. sugar
1 tbsp. snipped fresh dill

In large bowl, combine all ingredients. Cover and let stand at room temperature 1 hour. Fit cucumbers into two 1 quart jars; pour in enough of vinegar mixture to cover cucumbers. Tighten lids and refrigerate at least 1 week before serving to develop flavor.